Ketogenic Recipes for Medical Therapies

layered cake

A halloween recipe recreated from Parenting.com. this will work with any occasion by changing colors of the cream.

I have used the basic chocolate cake and whipped cream (1/4cup heavy cream, 1t Truvia, few drops of orange food coloring, 1/8t orange flavor-i used simply organic orange flavor, but please check with your dietitian before using this)

You can make these in glass cups or in glass jars with a lid. I like the glass jar option for easy storing in the refrigerator and to pack as snack for school.

you can make these any way you like, but here is how i made this. i baked the chocolate cake in a cake pan that was large enough to spread the cake batter out into thin layer (3/8in thick) and baked for 10 minutes. used a circle cookie cutter that was the size of the jar (if you are using a cup, just use the top of the cup to cut out the correct size) and cut out three circles. place one cake at the bottom of the jar, then pipe out, or spoon in 1/3 of the cream. repeat three times. if you close the lid and store in the refrigerator, it stays fresh for a few days. i would imagine it will freeze really well too, but haven’t tried it.

I have tried changing many baked recipes to get to our low ratio at 1.5:1 but it always turns out crummy so I just add extra carb on the side such as fruit which would go nice with the cake. Hope this helps!

Hi Kim,
Clara is also on 2:1, but many of my dessert recipes have higher ratio because i like to serve them after a meal that is lower in ratio, like fish and veggies. I also serve them with berries on the side (i think mandi suggested this already). You can also use less cream. For the cake, you can try using less butter. I have used 1.5T, which turned out great. I haven’t tried less than that, so I can’t say how it will turn out. I hope one of these methods will help you…

I don’t know why but any time I whip my cream and then put it back in the fridge after awhile it turns liquifies again what am I doing wrong anyone else ever have this problem? If I tried this recipe it would be a mushy mess by the time Josie would get to eat it. I don’t know how you get your cream so fluffy too and be able to put it into a piping bag. Please help!

the key to whipping the cream to use as frosting is to use an electric mixer and whip it a little more than just stiff peak… at least that’s how i do it. it holds the shape better and stays fluffy. maybe you should try whipping 30 more seconds than where you usually stop. i hope you do try it since this cake turned out great and i actually had the extra cake in the fridge for 4 days before serving it and they were still as good as the first day. i hope your cream turns out good… just whip it until you think you have over whipped it. =)